Boston Cream Pie Made Over

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prep time

15 min

total time

1 hr 15 min

makes

8 servings, 1 piece (90 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

1-1/2 cups cold skim milk

1 cup thawed Cool Whip Light Whipped Topping, divided

1 prepared round angel food cake (284 g), cut horizontally into 3 layers

1 square Baker's Semi-Sweet Chocolate, chopped

Make It

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining Cool Whip in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

kraft kitchens tips

Make Ahead

Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.

How to Safely Store Cool Whip Desserts

Whether made in advance or left over, desserts frosted or decorated with Cool Whip Whipped Topping should be covered and stored in the refrigerator.

Makeover - How We Did It

We've taken a classic recipe and made it over by preparing with Jell-0 Vanilla Fat Free Instant Pudding, skim milk, Cool Whip Light Whipped Topping and an angel food cake. We also eliminated both the butter and icing sugar in the chocolate topping. With these changes, you'll save 140 calories and 9 grams of total fat, including 2.5 grams of saturated fat, per serving.